丹参酒炙过程中炮制时间、颜色与化学成分含量的相关性

徐斌 张强 刘亮镜

中圖分类号 R283.3 文献标志码 A 文章编号 1001-0408（2021）14-1715-06

DOI 10.6039/j.issn.1001-0408.2021.14.09

摘 要 目的：评价丹参酒炙过程中炮制时间、颜色与化学成分含量的相关性。方法：用黄酒制备不同炮制时间（7～15 min）的丹参酒炙品，采用高效液相色谱法测定丹参及其酒炙品中丹酚酸B、丹参酮ⅡA和5-羟甲基糠醛（5-HMF）的含量;采用色差仪测定两者的色度值[红绿色轴分量（a*）、黄蓝色轴分量（b*）、明度（L*）]并计算总色差值（ΔE）;采用Spearmans rho、Kendalls Tau-b检验考察炮制时间、色度值与化学成分含量的相关性。结果：丹参饮片中丹酚酸B、丹参酮ⅡA、5-HMF的含量分别为17.9～70.6、2.3～3.1、0 mg/g;丹参酒灸品中丹酚酸B、丹参酮ⅡA、5-HMF的含量分别为14.8～68.4、1.1～3.9、0.7～34.4 mg/g。丹酚酸B含量先降低再增加，约在9、11 min达到高峰后逐渐降低;丹参酮ⅡA含量先增加，约在7 min达到高峰后逐渐降低;5-HMF在炒制13 min后含量急剧增加。以丹参为标样的丹参酒炙品的ΔL*为-5.369～2.553、Δa*为-1.098～0.321、Δb*为-1.471～2.355，ΔE为0.217～5.397。Spearmans rho、Kendalls Tau-b检验的结果均显示，ΔE与丹参炮制时间（相关系数分别为0.517、0.389）、5-HMF含量（相关系数分别为0.549、0.405）均呈正相关（P均小于0.01）;丹参酮ⅡA含量与Δb*（相关系数分别为-0.509、-0.391）、炮制时间（相关系数分别为-0.556、-0.420）、5-HMF含量（相关系数分别为-0.545、-0.392）均呈负相关（P均小于0.01）;5-HMF含量与炮制时间（相关系数分别为0.957、0.870）呈正相关（P均小于0.01）。结论：丹参酒炙过程中丹参酮ⅡA、5-HMF的含量与炮制时间及颜色显著相关，即随着炮制时间增加和温度升高，其颜色由红黄色向黄绿色变化，在黑白程度上偏黑色;丹参酮ⅡA含量降低，5-HMF含量升高。

关键词 丹参;酒炙;5-羟甲基糠醛;丹参酮ⅡA;丹酚酸B;高效液相色谱法;色度值;相关性分析

Correlation between Processing Time， Color and Chemical Composition Content in the Wine-fried Process of Salvia miltiorrhiza

XU Bin1，ZHANG Qiang2，LIU Liangjing1（1. Pharmacy Division， Wuhu Hospital of TCM， Anhui Wuhu 241000， China; 2. School of Pharmacy， Anhui College of TCM， Anhui Wuhu 241003， China）

ABSTRACT   OBJECTIVE： To evaluate the correlation between processing time， color and chemical composition content in the wine-fried process of Salvia miltiorrhiza. METHODS： Wine-fried S. miltiorrhiza with different processing time （7-15 min） was prepared by yellow rice wine. The contents of salvianolic acid B， tanshinone ⅡA and 5-HMF in raw and wine-fried S. miltiorrhiza were determined by HPLC. The colorimeter was used to determine their chromatic values [red-green axis component （a*）， yellow-blue axis component （b*）， lightness （L*）] and calculate the total color difference value（ΔE）. Spearmans rho and Kendalls Tau-b test were adopted to validate the correlation between processing time， chromatic value and chemical composition content. RESULTS： The contents of salvianolic acid B， tanshinone ⅡA and 5-HMF were 17.9-70.6， 2.3-3.1， 0 mg/g in S. miltiorrhiza decoction pieces; the contents of them were 14.8-68.4， 1.1-3.9， 0.7-34.4 mg/g in wine-fried S. miltiorrhiza. The content of salvianolic acid B at first decreased and then increased， reaching the peak at about 9， 11 min， and then gradually decreased; the content of tanshinone ⅡA increased at first， reached its peak about 7 min， and then gradually decreased; the content of 5-HMF increased sharply after frying 13 min. The measurement results of chromaticity values were ΔL* -5.369-2.553， Δa* -1.098-0.321，    Δb* -1.471- 2.355， ΔE 0.217-5.397. Results of Spearmans rho and Kendalls Tau-b test showed that ΔE was positively correlated with processing time （the correlation coefficient were 0.517， 0.389 respectively） and 5-HMF content （the correlation coefficient were 0.549， 0.405 respectively） （both P<0.01）. The content of tanshinone ⅡA was negatively correlated with Δb*（the correlation coefficient were -0.509， -0.391 respectively）， processing time （the correlation coefficient were -0.556， -0.420 respectively） and 5-HMF content （the correlation coefficient were -0.545， -0.392 respectively） （both P<0.01）. The content of 5-HMF was positively correlated with the processing time （the correlation coefficient were 0.957， 0.870 respectively） （both P<0.01）. CONCLUSIONS： The contents of tanshinone ⅡA and 5-HMF in the process of wine-fried process are significantly related to the time and color. With the increase of processing time and temperature，its color changes from red yellow to yellow green， and tends to be black in black and white; the content of tanshinone ⅡA is decreased and the content of 5-HMF is increased.

KEYWORDS   Salvia miltiorrhiza; Wine-fried; 5-HMF; Tanshinone ⅡA; Salvianolic acid B; HPLC; Chromaticity value; Correlation analysis

丹参为唇形科植物丹参Salvia miltiorrhiza Bge.的干燥根及根茎[1]。该药含有上百种活性成分，其中丹参酮类脂溶性成分具有抗凝血、抗血小板聚集、调血脂、抗炎、抗肿瘤等药理活性;酚酸类水溶性成分具有抗氧化、抗动脉粥样硬化、降血压等作用;丹参多糖具有抗肿瘤、免疫调节的作用[2]。……